Baked Spinach and Ricotta Omelette

Ingredients

• 2 eggs
• 200 g frozen spinach
• 100 g ricotta
• 40 g Pecorino cheese, grated
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil (for greasing the pan)

Instructions

1. Cook the spinach with a cup of water for about 10 minutes. Let cool, then squeeze out the excess moisture thoroughly and chop finely.
2. In a mixing bowl, soften the ricotta by working it with a fork.
3. Add the eggs and mix well, then fold in the spinach, Pecorino, salt, and pepper.
4. Pour the mixture into a baking dish greased with a little olive oil or lined with parchment paper.
5. Bake in a preheated convection oven at 180°C (350°F) for about 20–25 minutes.
6. Let cool slightly before slicing and serving.